Soup (v)

White Onion, Potato and Thyme , Cheese Beignet  £6.00

 Dorset Cured Meats

 Truffled Salami, Globe Artichoke, Sunblushed Tomatoes, Rocket, Red Wine Syrup £9.25

Twice Baked Soufflé (v)

Gruyere Cheese, Fig Chutney, Aged Balsamic £8.75

Brixham Scallops

Pan Seared, Wasabi Chantilly, Miso Dressing £10.95


West Country Duck

Rich Liver Parfait, Smoked Breast, Pear and Saffron Chutney, Brioche Melba Toast £8.75


Classic Crème Brûlée

Tonka Bean, Honeycomb Ice Cream, Shortbread £6.75


Rhubarb, Iced Stem Ginger Parfait, Ginger Marshmallow £6.75

 Tasting of Chocolate

 Mousse, Cookie, Chocolate Delice, White Chocolate and Orange Ice Cream  £7.50

 Ice Creams and Sorbets

Selection from Granny Gothards £6.25

(Please ask for today’s flavours)

 West Country Cheese and Biscuits

Chutney, Apple, Fig and Walnut Bread 3 for £7.50, 5 for £9.00


Stone bass

Roasted Fillet, Polenta Cake, Petit Ratatouille, Bouillabaisse Juices , Fennel £18.50

  Potato Gnocchi (v)

Seared, in Wild Mushroom Creamed Sauce, Rocket and Parmesan Salad, Truffle Oil £13.95 (v)

 Brixham Plaice

Whole Grilled , Ratte Potatoes, Caper Nut Brown Butter, Brown Shrimps, Herb Salad, Samphire £17.25

 Ribeye Steak

8 ounces, 28 day aged Heal Farm, Salad Leaves, Chunky Chips, £22.00

Recommended cooked MR

(Taunton Cider and Roquefort Sauce, supplement £2.00)

 Free-Range Creedy Carver Chicken

Roasted Supreme, Smoked Creamed Potatoes,  Caramelised Onions,  Oyster Mushrooms, Wild Garlic £18.50


Each main course is designed as a complete dish, but if you feel you would like extra vegetables, they are available at an additional £3.00 per portion



 £7.50 for Three Cheeses £9.00 for Full Selection

VULSCOMBE – Joyce & Graham Townsend  (G. P.V) Devon

Vulscombe is a soft, handmade, fresh pasteurised goat's milk cheese produced near Tiverton by Joyce & Graham Townsend. The milk used in the cheese is from their herd of goats in the stunning upper Exe valley. The cheese is rich, creamy and mild with subtle citrus flavours. Suitable for vegetarians.


The Spieling family moved to Cornwall from Holland in 1998 to set up a dairy farm near Polruan. Frustrated by low milk prices, they decided to draw on their Dutch heritage and add value to their milk by making cheese. SoN girl travelled back to Holland to study cheesemaking and production started in 2012. The result is a unique addition to the English cheese scene, We have the mature, which is smooth and creamy and won Best Hard Cheese at the British Cheese Awards.


Made by Robin Congdon at Ticklemore Cheese, in Totnes, Devon.  It is made using Ayreshire cows'milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured cheese.


The Cheddar is made at Ford Farm Dorset, using pasteurised cows milk and vegetarian rennet. The cheddar is then wrapped in cloth and taken to Wookey Hole Caves, Somerset, where it is matured at a constant temperature for up to 6 months.  Woken Hole farmhouse cheddar is crumbly with earthy undertones and a distinctly nutty flavour.

All Served with  Biscuits, Chutney and Apple, Fig and  Walnut Bread


At Clavelshay we strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon and pheasant. We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce which is fully traceable.

You can view Our Suppliers List here »


Here at Clavelshay Barn, we are allergen aware and in line with recent regulations. We make everything on site and know what is in our dishes. If you have any special dietary requirements please let us know before you order.


Prices include VAT

A pre-order and deposit of £5 pp is required for groups of 8 and over.
Service charge is not included but is at your discretion